Mini-ovens Steba KB 41, KB 23

Stebians, I have a different brand of mini-oven (Scarlet), it is smaller than the stove, but I'm not talking about that. I want to share how I got used to baking bread, ciabatu and pizza in a mini oven "on a stone". Of course, you won't find a stone of this size. So I started baking on a terracotta flower tray - bread and ciabatu inside, and for pizza I turn it upside down. Since my size is smaller, the diameter of my pallet is 23cm (bottom), the edges are wider. The headquarters will probably be larger. Here are the pictures of the ciabatta:

Good idea for bread.
It will be too small for my pizza - I like pizza with a large diameter, 28 or more.
Why don't you make a chabattu of the classic oblong shape? When it is elongated, it looks much more spectacular and appetizing. it was not for nothing that they conceived it this way, but the stove allows it to do so, unlike the SV?

Good idea for bread.
It will be too small for my pizza - I like pizza with a large diameter, 28 or more.
Why don't you make a chabattu of the classic oblong shape? When it is elongated, it looks much more spectacular and appetizing. it was not for nothing that they conceived it this way, but the oven allows it to do so, unlike the SV?

The volume in my stove is very small, so the flower tray only of this size fits. Yours will probably be larger.
I had a chiabata more elongated, this is the angle that turned out like that. But here all the same, the round sides limit. You can, of course, upside down, but then the size will turn out quite small.

Clear. The idea itself is interesting.

Girls, boys, after some time, how do you rate the quality of these models?
And nowhere did I find (didn’t see, didn’t notice?) Information on temperature. What is the minimum temperature set? Is this true? Maybe who measured and checked?

Girls, boys, after some time, how do you rate the quality of these models?
And nowhere did I find (didn’t see, didn’t notice?) Information on temperature. What is the minimum temperature set? Is this true? Maybe who measured and checked?

I am satisfied, the quality is very good. The stove is not very hot. But I just can't buy a thermometer in it, so that I can better navigate with the temperature. For example, there is a MINIMUM there, so I don't know how many degrees. The dough does not rise on it, and then 90, too much for proofing. I twist the handle between them)))
Baked cakes, buns, pies, cannelloni.
p. from. I have KV 23

From 90 degrees ... then the ham cannot be made in it, the temperature is too high

[Aygul]

Aygul, I suspect that between min. and 90 degrees is something. I will say for sure only when I buy a thermometer. The handle rotates freely, and is not fixed by degrees.
When baking, I set the temperature between the values. I think the heating goes on as on ordinary tiles, smoothly.
By the way, when I wait for my ham, I will definitely try to make it in the oven.

The girls persuaded her husband to be 23 model Said, in a week you can order, so that in 2-3 it will come

And I took my mini-oven

Eh, girls, it turned out early to be happy - the lack of completeness, there is no baking sheet, no grate, only a pallet and a spit without hooks. You will have to issue a return and wait again

[Aygul]

Aygul, changed the stove?

[Masinen]

Masinen, yes, Mashul, changed.
I'm already cooking in it with might and main, her husband has adapted it to the rack, so now it's generally lovely

I'm happy for you and congratulations))

[Aygul]

Aygul, Congratulations!

And I finally got a thermometer .... And what did I see? Burned today "Amber cake" apple from T. L. Tolstoy
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392415.0
According to the recipe, a temperature of 200g is needed, with 230 set (this is max) and convection turned on, the thermometer showed 190 ... the thermometer stood next to the shape. When I was just warming up the oven, I set it to 210 and put the thermometer on the bottom between the shades. t was 170gr. when installed in the center, on a wire rack, before baking, it also showed less gr. at 40.


Before that, Babushkin baked Apricot meringue pie
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=391142.0
Now I'm thinking, maybe it didn't bake due to the fact that the temperature was too low ...

Aygul, please measure the temperature. Maybe I have a marriage

Good day, bakers!
Elena, I was wondering what is the temperature in my oven (Steba KB41). The measurements were carried out in an empty oven, without convection.
With the exposed 180gr. in fact, it turned out 186, and at 230 - 234.

[Aygul]

Aygul, Congratulations!

Aygul, please measure the temperature. Maybe I have a marriage

thank you dear!
I can't measure it, there is no thermometer. Show me what you need. Buy, measure. The most interesting

[gokra]

gokra, Thank you! Perhaps only small ovens have subcooling and this, perhaps, is the norm, and perhaps I really have a marriage ...

Aygul, Thank you!
I have such

and I had 2 of them, similar in appearance, but bought in different countries and kind of like different firms)))
the temperature is the same.
Somehow swing. t in 190gr. I'm not happy at all. Well at least now there is a thermometer and I can at least try to withstand the required temperature ... within 190g.

[Lettera]

Lettera,
Lena, what kind of oven do you have - 41 or 23? 23 yes?

[Aygul]

Aygul, yes, 23

In my steba kv23, too, the maximum temperature is set to 230, and the thermometer shows 200
This is somehow wrong.

Since, apart from the misunderstandings with the temperature, everything suits me in Shteba, and I'm not going to change or take it, I decided to adapt to it. Now I'm experimenting with different baked goods and different modes. When I find the optimal parameters, I will unsubscribe.
And t = 230g., I still achieved BUT in an empty oven, the thermometer in the center (hung on the grate on the upper level), the program: top + bottom, WITHOUT convection, the handle is at max, and a little further for 230g. all the way. (Convection immediately knocks down the temperature by 30-40g.)
It is a pity that such temperature cannot be achieved with food. Fortunately, t = 230gr is rarely needed.
Now I mainly bake charlottes and sweet pies. With the same: recipe, filling and oven parameters, the temperature gives out slightly different
When buying a mini oven, I was prepared for the fact that they are not as stable as large ovens, so I am not disappointed, and the difficulties do not allow us to sleep well and push us to experiment

[Lettera]

Lettera, turned to the representatives of Steba, they recommended checking the voltage - a voltmeter is needed here. Perhaps it is simply not enough with the increased load and outdated networks in our house

So I am now confused, what I have in Staff 41 - a baking sheet or a tray for fat?

[Yulia]

Lettera, turned to the representatives of Steba, they recommended checking the voltage - here you need a voltmeter. Perhaps it is simply not enough with the increased load and outdated networks in our house

Yulia, Thank you!
Frankly, I don’t think this is the case. My house is not that old)))
But on occasion, I will definitely check, it is never superfluous

So I am now confused, what I have in Staff 41 - a baking sheet or a tray for fat?

I think these functions are combined

So I am now confused, what I have in Staff 41 - a baking sheet or a tray for fat?

no, no, they are different. The tray is so gray, smooth, and the baking sheet is black with a non-stick coating, ribbed

[Aygul]

Aygul, 23 Shteba has a crumb tray, it is gray, and for fat they suggest using a non-stick baking sheet and call it "fat collecting pan"
At 41 Shtebe, the equipment is different, I could be wrong, but as far as I remember, there is no tray for crumbs at all, only a baking sheet, aka "a frying pan for collecting fat"

Well, yes - at 41 there was only one such thing, and they called it - for collecting fat. This confused me in terms of coverage - since this thing is not recommended as a baking sheet, suddenly there is some kind of garbage coating. Not all non-stick coatings are food grade. I ought to ask the representative, so don't get together.

Hello hostesses!
In general, my cross-post from a large topic on this site about stoves (https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=9411.1660):

We bought a mini-oven Steba KB 23 today in an online store. It turned out to be very beautiful - so that I don't want to part with it. BUT! Instead of the declared 1500 watts, it takes only 1000 watts from the outlet. That, in itself, is a very significant consumer deception (Measurements were made with a digital outlet wattmeter. For the purity of the experiment, the power on the microwave with a grill was measured. Everything is fair, more than two kilowatts.
A lot has been written about the differences in the capacities of those written on the bodies of household appliances and in reality. Here: 🔗 even in relation to stoves. But, there are discrepancies of a maximum of 10-12%, but by no means a third (((

After reading here about your problems with low temperatures in the 23rd model, it seems to me that not only my (((
I wrote about my case to the Steba service center in Germany, let's see what they answer.

And t = 230g., I still achieved BUT in an empty oven, the thermometer in the center (hung on the grate on the upper level), the program: top + bottom, WITHOUT convection, the handle is at max, and a little further for 230g. all the way. (Convection immediately knocks down the temperature by 30-40g.)
Tell me from experience, if the recipe specifies an oven at a temperature of 180g, then which one should be set to be 180?

I got a personal question about my Headquarters 23. I am writing here, maybe someone else will come in handy

It is not necessary to substitute the thermostable under it. It’s in my closet, and if I don’t plan long baking, it’s there, if it’s long or long. t, I take it out and put it on the table.
In my opinion, the upper part is most hot, but I have a small gap there, 4.5 cm. If the gap is 10, you do not need to get it.
When the time ends, it turns off and if you do not set the time on the timer, it will not turn on.
Turns off with a beep.
How bakes, until I understood. I did cannelloni, I liked it very much, rolls, Easter cake, sandwiches are good. Pies are obtained every other time. Apparently, it is necessary to choose a suitable mode (with or without convection) and temperature.
Let's just say, I don't think it's perfect, but it definitely costs its money, besides it looks quite stylish, has a good package, including a spit, the company is reliable, there is service.

Tell me from experience, if the recipe specifies an oven at a temperature of 180g, then which one should be set to be 180?

From experience, it works best when you use their table (from the instructions), and not the recommendations in the recipes
In general, this is a difficult question, where do you need 180gr.? It is impossible to cook at the same time and hold the thermometer in the center of the stove, but I got the impression that the temperature there is not very evenly distributed.

In general, this is a difficult question, where do you need 180gr.?

like casseroles! You just described the temperature measurements in the posts above, the difference, I thought you had already decided

like casseroles! You just described the temperature measurements in the posts above, the difference, I thought you had already decided

Love, I don’t make casseroles, unfortunately, but if I did, I would do it in a Panasonic multicooker, because there is just the right size for our small family, and a predictable result.
I baked pies for 180, the first time in the Tefalevskaya met. coated, everything was baked perfectly, turned off a little earlier than according to the recipe, for the second time in silicone, I set the temperature higher, because I knew that it was actually less, it baked worse. time is the same. But I can't say that it's only a matter of the stove, as it was baked with plums and apples, but the plums were of different ripeness.
Somehow I'll try to bake something more predictable, then I'll unsubscribe.
Until I realized for myself what and at what temperature to bake to get it right, but I read here that our Gurus, before putting out a recipe, sometimes throw out the wrong thing in the basket, it happens more than once so I don’t worry, will settle down somehow.

By the way, colleagues, let's post mini-reports on what was prepared and in what mode + t and how it happened. Or at least unsubscribe when it worked out as it should. You look and put together your table

Here are the Christmas tree sticks, I decided to buy it only for those considerations that the temperature is set exactly as in the recipe and that's it, no housework, otherwise we now live with our mother-in-law and here is an oven, so old-looking, on one side everything burns, and I'm also a baker so-so, I'm not very friendly with baking, but apparently I'll have to steam up here too)) I like to throw and forget before the signal, how I baked casseroles in a multi or a pressure cooker, too, in Panasonic, and I wanted such rosy ones)) but that's all I will buy it anyway, I have a crush on the staff

I baked a casserole yesterday, put 210g, 40 minutes, the modes changed either top and bottom with convection or without. I liked the result! There is such a photo, unfortunately I did not take a picture in the context.

[kloki]

kloki, Love, thanks for the report! It's great that everything worked out so well!

According to Stebe 41 - a pie with apples, set 180 top and bottom convection - in 15 minutes. completely ready.

In the sense - yeast, Natasha Chuchelka's dough.

Girls, the first pie was baked on an aluminum baking sheet from a gas oven by Hephaestus, and the second - on a Shtebovsky pan for fat with lined parchment for baking - so the second one from the bottom browned more than necessary in 15 minutes, precisely on the ribs of the pan, keep this in mind. And Natasha's dough is super, though I didn't have butter in stock, I put only 100 ml of vegetable oil per 600 g of flour, but all the same - it's very tasty, and it's wonderful at work.

the second one - on the Shtebovsky fat tray with covered parchment for baking - and the second one from the bottom turned brown more than necessary in 15 minutes, just on the ribs of the tray, keep this in mind.

Now baked a closed pie. The dough according to the recipe from the Panasonic book (I like it very much for this pie), the filling - 2 cans of pink salmon + 5 eggs. Also at the bottom, too brown on the ribs. But I am guilty of not paying attention at first, that the temperature was higher than I would like. It was about 200 degrees, then I set 170. And one more thing. While experimenting with modes. So for 10 minutes baked at 200 in the lower heat, then 170 top + bottom + convection for about 30 minutes.

[| Alexandra |]

| Alexandra |, Aygul,

I baked a pie 2 times from puff pastry, the first with apples (sprinkled with sugar) 40 minutes per swing. (on the thermometer it was 170-180gr.) 40min. The dough was ready in 20 min, for 25 min. the top turned red. I held it for a long time to melt the apples with sugar. The result was a cute pie with voids under the mesh. I liked the way it looked.
2nd pie, swing. 25min. with apples (also sprinkled with sugar) and frozen blueberries. I realized that apples with sugar would not behave the same as in the first one in the presence of blueberries and did not hold it for a long time.

[Lettera]

At my dacha KV 41. I didn't measure it with a thermometer. but it feels normal with the temperature. Made friends quickly. I never turn off convection. As for the baking sheet (tray for collecting fat) I bake on it on parchment. And at home I always bake not on an empty baking sheet in Hans .. Just washing too lazy ... Who cares what kind of coating?
Lettera, gorgeous pie!

[Zhanik]

Zhanik, Thank you!
and I will still make delicious

I was puzzled by the temperature due to the fact that several times, subject to the recommended temperature, everything was baked one and a half times longer than according to the recipe.

By the way, I really wanted to buy KV 28, and now that I have already bought KV 23, KV 28 has finally appeared in Russia.

[ELECTRIC MINI OVEN STEBA KB 28]

ELECTRIC MINI OVEN STEBA KB 28

STEBA KB 28 ECO

Description
Electric mini oven Steba KB 28 and Steba KB 28 ECO
Stainless steel body
Chamber volume 28 liters, power (upper + lower grill) 1500 W (KB 28) and 1400 W (KB 28 ECO)
Upper and lower grill, switched on one at a time or together, convection
Non-stick inner coating
Timer for 90 minutes, interior lighting
Temperature selector for various operating modes (defrosting, baking, stewing, reheating, roasting on a spit)
Enamelled baking tray, grill mesh, spit, crumb tray
Door with double heat-resistant glass
Inner size: 36.0 x 24.0 x 33.0 cm (W x H x D)
External dimension: 51.0 x 31.0 x 41.0 cm (W x H x D)
Power supply: 230 V, 50 Hz, 1500 W

I did not find any other difference, except for the power and different door designs (see photo above). Maybe someone else will see

🔗
🔗

[Lettera]

Lettera, this is how, it turns out, you need to bake pizza - live on the grill ...

this is how, it turns out, you need to bake pizza - on the wire rack

But I’m interested in the same raw dough, it will probably fail, well, it’s not falling straight, but it will pop into the lattice. Or no?

the dough, however, will probably fall through raw, well, not fall straight, but will pop into the lattice.

I put pizza on baking paper or tracing paper, and only then on the wire rack. I don't want to collect crumbs and cheese below, although there is a tray for crumbs
But I'm just ready while baking. I tried my own in special. frying pan, which seems to be for pizza, but did not work

But I'm just ready while baking.

Well, I can still imagine the finished one, but when the dough is freshly cooked, I can't imagine, I saw the pizza in the picture and thought) is baking paper parchment or something else?

[Types of baking paper]

but when the dough is soft freshly cooked

I think then it's better to carry it on a spatula, like in a pizza oven

and baking paper is parchment

Yes, that's what I mean.
Here's what I found:

Types of baking paper

Baking paper usually includes tracing paper and parchment.
* Tracing paper - better known to us as tracing paper, the weakest baking paper. It soaks quickly and sticks to biscuit pastries and low-fat muffins. When baked for a long time, the paper becomes brittle and crumbles into pieces. It is good to bake only yeast and shortcrust pastry on such paper. Before laying the product on paper, it should be soaked in oil.
* Parchment - resembles packaging, brown. There are two types of such paper: parchment impregnated with sulfuric acid and parchment with a thin silicone coating.

Sulfuric acid-soaked parchment has high strength, it is elastic, resistant to moisture and high temperatures. The paper absorbs grease well and can withstand prolonged exposure to high temperatures. Before spreading the dough on baking parchment, it, like tracing paper, is soaked in oil. But this is done only if the dough is low-fat. It is good to bake cookies with a high content of oil on baking parchment, because they do not lose their shape.
Parchment with a thin silicone coating appeared on sale relatively recently. This novelty has the same advantages as parchment impregnated with sulfuric acid: strength, elasticity, resistance to moisture and high temperatures. And the achievement of the new processing technology is that the paper does not absorb grease. Thanks to the new quality, you can bake meat and fish in it. This paper works well for baking biscuits. It does not need to be soaked in oil before placing the dough on it. The highest temperature that silicone coated baking paper can withstand is 280-300 degrees. Not all, of course, some of its types. The manufacturer usually indicates the maximum heating temperature on the packaging.
‎
Tips for using baking paper

It is convenient to roll out thin dough cakes on baking paper and bake them in the oven right on it, steam cook food. To do this, the products are carefully wrapped in paper, tied with threads and placed in boiling water. When cooked in this way, the products retain all vitamins and minerals and look appetizing. Only in this case it is necessary to take baking paper with a silicone coating. It is suitable for cooking without fat in a pan, but this should be done over low heat. This method of cooking food can be done on both electric and gas ovens.On baking paper, you can heat pastries in the microwave oven, decorate the cake with cream. To do this, you need to roll a sack out of it, cut off the sharp end from it and squeeze out the cream through the hole. Baking paper is also suitable for stencils. It is convenient for her to lay food for freezing. Then it will be easy to separate them from each other. Baking paper can also be used to form rolls.

from here:
🔗

Girls, tell me, please, who knows: for Steba kb 19 and kb 23 stoves, how is the lighting implemented?
I read somewhere that it is associated with the glow of the heating elements, and not a separate function.
And besides the volume and the presence of a spit in the larger stove, are they still somehow different? (there is simply too little free space left in the kitchen).